Chickpea Socca Pizza

Experience the fusion of Mediterranean flavors with a gluten-free twist using chickpea flour as the base for this delightful pizza. Roasted vegetables and a creamy tahini sauce elevate this dish to a savory and satisfying meal.

Prep time: 30 minutes
Cook time: 12 minutes
Serves: 4

Ingredients

1 cup chickpea flour

1 cup water

2 tbsp olive oil

1/2 tsp salt

1 tsp dried oregano

1 cup cherry tomatoes (halved)

1 small zucchini (sliced)

1 red bell pepper (sliced)

1/4 cup black olives (sliced)

2 tbsp fresh basil (chopped)

2 tbsp tahini

1 tbsp lemon juice

1 clove garlic (minced)

1 tbsp nutritional yeast

Salt and pepper to taste

Instructions

1. Preheat your oven to 450°F and place a cast-iron skillet inside to heat.

2. In a bowl, whisk together chickpea flour, water, 1 tbsp olive oil, salt, and oregano until smooth. Let the batter rest for 30 minutes.

3. Prepare the vegetables: toss cherry tomatoes, zucchini, and bell pepper with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 20 minutes.

4. Carefully remove the hot skillet from the oven, add a drizzle of olive oil, and pour in the batter. Swirl to cover the base evenly. Return to the oven and bake for 10-12 minutes until edges are crisp.

5. While the socca is baking, prepare the tahini sauce by mixing tahini, lemon juice, garlic, and nutritional yeast. Adjust seasoning with salt and pepper.

6. Once socca is done, top with roasted vegetables, black olives, fresh basil, and drizzle with tahini sauce.

7. Slice and serve immediately.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F for about 5 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.